Spicy Pineapple Chicken Stir Fry

Because of the many reviews complaining about the texture of the mixture, I left the pineapple out and then added pineapple chunks to the stir fry. Everything got great color when cooked all at once on outdoor griddle. We loved the flavors!

I've had very good luck with this recipe. Rather than blending the ingredients, I simply use a full can of crushed pineapple. That's a bit more than called for, but it works well.

This recipe turned out very flavorful and I thought it was great! Followed the recipe exactly and used canned pineapple. Blended everything in our Vitamix, marinated for a few hours and husband and I thought it was good. A little indulgent with the molasses and pineapple sauce but nothing wrong with that. Thanks for a great recipe!

Made this the other night. Despite all the delicious ingredients, this was a total "meh" for me. I used fresh pineapple and the first night it only marinated about 3 hours but once it cooked up the consistency of the sauce was just weird and sort of, um pastey? I thought it might be better after marinating longer, so I made it the following evening. By then it had benign the marinade for 24+ hours. Flavor was pretty good but the weird texture of the sauce was still the same, would not try again. I was really hoping that I loved this, oh well.

I have made hundreds of Food 52 recipes with overwhelming success and this one is a total fail!!! Marinade turned the chicken to mush and tasted heavy and pasty...tried to salvage it with adding some pineapple juice and a little coconut milk to the remaining marinade for a sauce. Still not a good outcome ...debated pitching the whole thing in the garbage and just eating the nice coconut rice I made to accompany it but we struggled through it and unfortunately threw out the leftovers ...which there was a lot of...bummer

Nice recipe. I did not have sriracha, so I substituted it with a few dashes of salsa picante, a few pickled hot mini red peppers and rounded up with crushed red pepper flakes to make sure the marinade is spicy. For molasses I took some inexpensive artificial maple syrup and it worked fine. Also, did not have malt vinegar, took balsamic instead and 3x the garlic. For deglazing I used some ready beef stock from carton to make/finish the sauce. It was delicious, just make sure you make it in small batches as prescribed by the author. Thank you for the recipe.

Your instructions say to cut the chicken into 1 inch cubes. The photo shows skin on parts. Which is it?

Can you sub Tamarind molasses for just plain molasses?

I made this tonight and we loved it. I marinated 4 hrs. And topped with chopped scallions. Next time I will add some sliced water chestnut for crunch and a fresh pineapple salsa on the side.

"Deglaze the pain." Very apt suggestion.

This sounds so good. I have leftover maple syrup that we'll probably never use. Can that sub for molasses?

I took this recipe and turned it on its side to fit my dinner requirements. My family is still talking about it. I put 2" chunks of salmon and some marinade in a zip top bag. I then put some chopped onions, peppers, celery and fresh pineapple into a pan with some oil. Softened that for 5 minutes over a high heat, poured some marinade on that and turned the heat down to med high. I covered that with Swiss chard and let that wilt for two minutes, covered. Finally I emptied the bag with salmon/marinade on top of the chard, covered it and let the salmon steam for about 10-12 mins. I served it with wild rice and it was amazing!

I know I'm late to respond, but I just wanted to say that we really loved this. I used a little brown sugar instead of molasses, but I followed the recipe otherwise (using canned pineapple!) I left most of the marinade behind when I sauteed the chicken in batches; by the last batch, the pureed pineapple was beginning to stick on parts of the pan, but it cleaned up easily enough. I boiled the leftover marinade for extra sauce, and chopped up roasted asparagus to serve with the chicken over rice. We loved the flavor--just a little spicy, but also a nice combination of sweet and savory. Thanks for a fun recipe.

Truly vile. Clearly no one tested this recipe before posting. Every ingredient is either sugar or loaded with sugar so the marinade burns on contact in an appropriately heated stir fry pan rendering the sauce both charred and sickly sweet. Plus, the flavor of pineapple, which should be the star ingredient, is obliterated by the molasses. Yuck!

@SarainAmerica I agree, it was a bit bland.

I made this tonight. Granted, I did use Ataulfo mango in place of pineapple because that was what I had, but I found it kind of bland!

I made this last night and it was yummy. however my skillet (Calphanon non-sick) was burned black. took a boy of soaking and scrubs with baking soda to get it off. it was horrible. is this because I did out all the marinade in with the chicken? I followed the initial directions to a tee so I don't understand. I now see below a suggestion below not to add the extra marinade. There was quite a bit left over so I put it all in there with the chicken which I did in two batches. it reduced, got sticker to the chicken and honestly looked like you photo but it killed my pan. I marinaded the chicken for 4+ hours yet it was like a soup. Any advice? I am NOT an experienced cook; my friends would pass out knowing I'm cooking let alone on a cooking website :) I'd like to make again but I do not want to go through the mess with that pan again. I thought I'd ruined the pan.

The way this is written, it sounds like all of the marinade should go in with the chicken. I thought the recipe turned out too strong tasting/heavy, too thick and my daughter said it was awful (she's an adventurous eater). I wish I would've read your comment about cooking only the marinade that sticks to the chicken. Nearly 20 bucks in organic chicken and a so-so meal that I will likely not make again. I guess that's the price when using a site with cooks that aren't tried and true. Fairly disappointed that the lack of clarity more or less ruined our dinner. Bummer.

Not sure what I did wrong. The outside of the cooked chicken was covered in a "paste" like substance, even though I cooked it for over 15 minutes. My kids didn't like it. I thought the flavor was excellent, but the sauce did not produce a nice texture.

This is absolutely delicious!! I made what I thought was way too much last night for a family dinner and there is hardly any left for tonight. Pout!